Fall Harvest Pumpkin Soup Recipe

I just made a delicious pumpkin soup the
other night from a pumpkin straight from my garden – a balancing fall soup, and
how much fresher can it get! Fall
is the time to start transitioning from salads to soups in order to keep your
“vata” balanced. I’m
becoming famous for my soups, and here’s the recipe, although I improvise
greatly, so please feel free to do so yourself, especially when it comes to
spicing. You can also substitute
an acorn squash instead of a pumpkin.
Also super tasty.

4 – 6 cups fresh cubed
pumpkin

1 tablespoon fresh chopped
ginger (more if you like ginger)

1 or 2 garlic cloves
(more if you like garlic)

1/2 chopped medium
onion

4 cups veggie or
chicken broth

1 can coconut milk

1 tablespoon curry powder
or use a combination of turmeric/coriander/cumin to taste

1/2 teaspoon sea salt
(or more to taste)

1 tablespoon ghee

Sauté
the onions, garlic, ginger and spices in ghee (substitute butter or coconut oil
if you prefer) until onions are translucent. Add the pumpkin and the broth and bring to a boil; turn down
to simmer and cook until the pumpkin is soft, about 20-30 minutes. (FYI, a pressure cooker is A LOT quicker
– like 5 minutes!)

Next
use a hand immersion blender (a handy tool for blending soups this fall and
winter) to blend the pumpkin. If
you don’t have one, just place the pumpkin/onion/etc. in the blender and
puree. Next, place back in your
pot with the remainder of the liquid already in the pot, and stir. Continue to stir, while adding the
coconut milk until the soup reaches the desired consistency. Heat back up to a simmer and let cook
for a few more minutes so that the tastes can blend together. Add the salt, and taste to
see if you need to add more spices.

ENJOY! And remember, you can save the pumpkins
seeds and toast them for a healthy and tasty snack!